Rambo

Cambodian specialty. Small spherical cakes made from rice flour and coconut milk, crispy on the outside and soft on the inside. Sweet and savory flavor.

Fried crispy spring rolls, filled with minced chicken and vegetables. Served hot, often with lettuce leaves and mint.

Fresh rolls wrapped in a translucent rice paper. Contains vermicelli, fresh herbs, chicken, and shrimp. Fresh and light texture.

Steamed Vietnamese dumplings. The dough is thin and silky, filled with a savory mixture of pork and mushrooms. Served with nuoc-mâm.

Selection of steamed dumplings (Dim Sum). The composition usually varies between shrimp dumplings and pork dumplings.

Delicate dumplings wrapped in a translucent dough (Ha Kao). Juicy shrimp filling. Steamed.

Fresh and spicy salad with marinated beef slices. Flavored with lemongrass, fresh herbs, and a zesty dressing.

Light salad based on mung bean vermicelli (transparent). Mixed with crunchy vegetables and shrimp.

Tofu cubes fried until golden and crispy. Soft interior. Served with a dipping sauce.

Mix of green leaves and seasonal vegetables. Dressed with a house vinaigrette.

Egg omelette topped with shredded vegetables. Simple and savory dish.

Clear and savory broth with wonton dumplings filled with shrimp. Often contains green vegetables.

Mixed salad with cooked chicken pieces. Dressed with a house sauce.

Cambodia's national dish. Fish fillet steamed in a banana leaf with a coconut milk mousse and kroeung curry paste.

Rich and savory dip made from pork, fermented fish paste (prahok), and coconut milk. Served with raw vegetables.

A variation of the classic Amok using chicken. Steamed mild curry with coconut milk and Cambodian spices.

White fish fillet, fried until crispy, topped with a sweet and sour vegetable sauce.

Fried sea bream fillet served with a tangy and slightly sweet tamarind sauce.

Steamed salmon fillet, seasoned with a light lemon and herb sauce.

Salmon served with a rich yellow curry and coconut milk sauce.

Fragrant and light soup with beef slices and a strong lemongrass note. Tangy taste.

Traditional Cambodian soup rich in vegetables and herbs, thickened with pounded roasted rice. Complex and herbaceous flavor.

Classic Cambodian soup (Somlor Machou). Tangy clear broth with tamarind, fish or shrimp, and herbs.

Warm rice vermicelli salad with stir-fried beef, raw vegetables, herbs, peanuts, and spring rolls. Served with nuoc-mâm sauce.

Bo Bun version replacing beef with stir-fried shrimp.

Bo Bun version with stir-fried chicken instead of beef.

Vegetarian version of Bo Bun with fried tofu.

Vegetarian stir-fry dish with transparent vermicelli, tofu, and green vegetables.

Assorted vegetables stir-fried in a wok, crunchy and savory.

Tender eggplant stir-fried with a savory sauce, often with garlic and soy.

Simply stir-fried noodles with soy sauce. An ideal side dish.

Bowl of steamed jasmine white rice.